Crispy Coconut Shrimp with Sweet Chili Dipping Sauce

Crispy Coconut Shrimp with Sweet Chili Dipping Sauce

This delightful dish features crispy breaded shrimp coated in shredded coconut, paired with a sweet chili dipping sauce – perfect for any occasion!

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Prep Time 10

Cook Time 20

Total Time 30

Servings: 4 servings

Course: Appetizer, Main Dish

Cuisine: Asian, Seafood

Calories: 950

Ingredients Method Notes

Ingredients

Main Ingredients

1 pound large shrimp, peeled and deveined Look for firm shrimp with a mild ocean smell.
1 cup shredded coconut Can be substituted with almond flour for a non-coconut option.
1 cup panko breadcrumbs Traditional breadcrumbs can be used but will not yield the same crunch.
1/2 cup all-purpose flour Essential for the batter to stick.
2 eggs, beaten Can substitute with flaxseed meal mixed with water for a vegan option.
1 teaspoon salt Enhances overall flavor.
1/4 teaspoon pepper
1/2 teaspoon garlic powder Adds depth to the seasoning.
1 cup sweet chili sauce Serves as both a dipping sauce and a flavor enhancer.

Method

Preparation

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Set up a breading station with three bowls: one for all-purpose flour, one for beaten eggs, and one for the coconut mixture (combine panko breadcrumbs, shredded coconut, salt, pepper, and garlic powder).

Breading the Shrimp

Dredge each shrimp in flour, dip it into the beaten eggs, then roll it in the coconut mixture, pressing gently to ensure it sticks.
Arrange the coated shrimp on the prepared baking sheet, ensuring they are evenly spaced.

Baking

Bake in the preheated oven for about 15-20 minutes, or until the shrimp are golden brown and crispy.

Serving

Serve the crispy coconut shrimp warm alongside the sweet chili sauce for dipping. Enjoy!

Notes

Store leftovers in an airtight container in the refrigerator for 2-3 days. To freeze, use a freezer-safe bag or container for up to 2 months. Reheat in a pan for best texture.